Top Rated Chuletas Recipes

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International Recipes
I often serve these at parties and people can't get enough of them.Exported from MasterCookChuletas Mexican Cocktail MeatballsRecipe By : Elena Zelayeta James Beard's American CookeryServing Size : 12 Preparation Time :1:00Categories : Beef ...
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International Recipes
I often serve these at parties and people can't get enough of them.Exported from MasterCookChuletas Mexican Cocktail MeatballsRecipe By : Elena Zelayeta James Beard's American CookeryServing Size : 12 Preparation Time :1:00Categories : Beef ...
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c.1997, M.S. Milliken & S. Feniger, all rights reserved
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Sweet Jezebel
Easy stove-top recipe with good flavor. I got this out of one of those little cookbooks at the check-out line ... a major addiction for me. :) We always serve this with Fideos a la Mexicana.(#256104)
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Molly53
A very quick and easy veal dish from the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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Caroline Cooks
Delightful citrus and spicy grilled chops. From a Latin American web site; posted for ZWT3. Note: Prep time does not include marinate time.
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anon-r1rnyeh5min4@base.google.com (ifood.tv)
Ingredients 2 5 rib lamb chops per person depending on size of chops1/4 lb. cured ham, cubed12 very thin slices of choriZo (or pepper oni) sausage1 medium-large onion, chopped fine4 large, very ripe tomatoes, peeled and chopped2 tb lard ...
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Nick Kindelsperger
The sauce is the story here. That's what you'll spend the most time and money on with this Aaron Sanchez recipe from his La Comida Del Barrio cookbook. It's essentially a simple tomatillo salsa accentuated with pumpkin seeds and roasted poblano, both of which deepen the flavor making it earthier, spicier, and more addicting. Though the preparation can initially seem excessive, everything is done for a reason. The chiles are lightly blackened, pureed, cooked in a bit of lard, and then, finally, reduced with some chicken stock. Each step intensifies the flavor. The simple sautéed pork chop won't know what hit him. The only issue I had: the sauce didn't quite thicken as much as I would have liked. Though flavorful, it was a touch watery. The next day I just reduced that sucker even more and the flavor miraculously deepened, and the spice doubled. Just remove the pork chops if you decide to cook the sauce down a bit more at the end. You'll be left with a sauce that's good enough to ladle over just about any meat, including chicken or shrimp.
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